Italian Sausage and Potato Soup

Italian Sausage and Potato Soup

1 lb Italian sausage browned

1 onion diced

1 cup diced celery

1 c diced carrots

3 cloves garlic minced

1 bag baby red or Yukon gold potatoes (1 1/4 lbs cut into quarters)

12 oz frozen corn

6 c chicken broth    

1 tsp basil

1 tsp oregano

1 tsp parsley

1/2 tsp ground mustard

1/2 tsp black pepper 

1 Tbs soy sauce

1 Tbs hot sauce (like Franks red hot or Tabasco)

1 cup cream

2 cups sharp cheddar

Brown sausage in large pan. Halfway through browning add carrots, celery, onions and garlic. Cook until meat is completely cooked through and vegetables are tender. 

Add all ingredients to crock pot and cook on low 6-8 hours or high 4-5 hours. 

During last 45 minutes add a bag of frozen corn. Bring back to temp and slowly add cream while stirring. Add cheese and stir until melted. 

 

 Easy No Knead Bread

The base recipe is below. Makes 2 large loaves or 3 smaller ones. Dough can be refrigerated for up to a week.

3 c. warm water

2 packets (1 1/2 T) instant yeast

1 T kosher or sea salt (less if you're using iodized table salt)

1 1 /2 T sugar

Mix together and let yeast start to bloom..

in a large mixing bowl or mixer add

6-7 cups flour. 

Mix until a shaggy dough forms and the flour is fully incorporated. Cover and let rest 3-5 hours. It should roughly double in size and kind of bubble on the surface. (It can actually sit on the counter overnight if you forget and it will be fine.)

When you're ready to bake. Preheat oven to 450. I usually preheat my dutch oven while I'm shaping the loaves.

On a floured surface dump 1/2 of the dough. Flatten out into a rectangle adding a bit more flour as needed. DON'T KNEAD!

Fold gently over onto itself 4 times. Tuck the edges under and form a ball. Place on a sheet of parchment paper and set into preheated dutch oven. If you feel fancy flour surface and slice design into top with sharp knife.  Cover with lid and bake for 30 (ish) minutes and then remove the lid and bake an additional 12-15 minutes depending on the size of your loaf. Cool on wire rack.

Variations:

Add cheese or herbs or both to base recipe for cheesy herb bread.

Sub part of the flour for rye or whole wheat

Use for Foccacia or pizza dough

White Sandwich Bread

Sub 2 T honey for the sugar

Add 1 stick melted butter to wet ingredients

Divide into 3 and put into loaf pans instead of a dutch oven. Let raise 40 minutes.

Bake at 350 for 45 minutes

If using refrigerated dough the last raise is more like an hour and 40 minutes. 

Freezer Breakfast Burritos

Somehow I've managed to get myself involved in a monthly freezer meal group. I start out thinking that I'm going to be a supportive friend and then wonder how I got myself into these kinds of things. But...it's been a good thing and I've thoroughly enjoyed it....when I'm not panicking because I don't have a plan for what my meal is going to be.

This time I decided to do Breakfast Burritos, because who DOESN'T like a good burrito filled with eggs and cheese and other good things? I made mine with sausage, bacon, and ham because I love the mixed breakfast burritos at Betos. These aren't as big but that's probably a good thing.

Breakfast Burritos

Jill Hansen

1 dozen eggs

¼ c. cream or milk

Your choice of protein (sausage, bacon, ham)

Tater tots or hash browns

Cheese

Enchilada sauce

Burrito sized tortillas

1.      Bake tater tots according to package directions.

2.      Break eggs into blender, add milk or cream. Whip together.

3.      Scramble eggs in skillet. I like to make them a little more “dry” than I would normally.

4.      In tortilla assemble burrito. I add approx. 1 egg, 4 tater tots, 2-3 T enchilada sauce, meat according to your taste or not at all, and ¼ c. cheese.

5.      Roll into tortilla. Wrap in foil

6.      Freeze in a single layer in the freezer. Add to freezer bags when frozen.

7.      To eat: Unwrap foil. Wrap in a damp paper towel and microwave 1-2 minutes, until warmed through, or heat in regular oven at 350 degrees for 12-15 minutes.

Instant Pot Beef Stew

The instant pot experiments continue...This was a do again. The meat was not as tender as I would have liked so maybe a couple minutes longer on the meat but overall it was really good. Note to self: remember to shut the pressure valve when you put the vegetables in...

Instant Pot Beef Stew
servings: 8-10
Time: Start to finish about 1 1/2 hours

2 lb chuck roast cut into 1 inch pieces or stew meat
1/3 c. flour with salt, pepper mixed in
3 cups beef stock
3 T. Worcestershire sauce
2 cloves garlic minced
1 lg onion chopped
2 lbs potatoes (I used 3 large russets)
1 lb carrots, chopped
3 stalks celery cut into chunks
1 bag peas
2 cans tomato sauce
1 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 T. dried parsley
2 T. beef boullion

1. dredge beef in flour and turn instant pot to saute. Using a few T. butter or olive oil, brown the meat until all edges are no longer white.
2. add garlic and beef stock
3. turn instant pot to manual and cook meat for 35-37 minutes. Let the pot naturally release pressure for 15 minutes and then open the pressure valve.
4. Add all remaining ingredients, no need to stir. Put lid back on pot, shut the pressure valve and cook on steam for 7 minutes.
5. Quick release the pressure when timer is done.
6. If the stew isn't the right consistency, take about a cup of liquid from the pot and make a slurry with 1 T cornstarch. Leaving pot on warm, with the lid off let simmer until it's thickened. (I didn't do this part)

Instant Pot Potato Soup

Potato soup from start to finish in under an hour? It's totally possible. It took as long to peel and cut the potatoes as it did to cook. Do again? Absolutely. 

Instant Pot Potato Soup

Serves 8-10

4-5 lbs potatoes; peeled and cut into similar sized pieces

5-6 cups chicken broth

1 onion chopped or a couple tablespoons dried onion

4 oz cream cheese

1/2 c. sour cream

4 T. butter

2 cups shredded cheese

1 1/2-2 cups milk

1 pkg bacon cooked and crumbled

1. put potatoes, onion and enough chicken broth to just cover the potatoes in the instant pot. Cook on manual for 9-10 minutes (If you're using red potatoes do 8). When timer is done release pressure

2. mash potatoes in pot. I like it more chunky but if you would like it smooth that works too.

3. add cream cheese, sour cream, butter, cheese and mix. Add milk until soup is the consistency you prefer. 

4. Stir in bacon. You can reserve some for topping

*if you are cooking in the crock pot cook on low for 5-6 hours.

Lemon Pomegranate Cupcakes with Pomegranate Buttercream

Cupcake Palooza 2016 Day 7

One of my most requested cupcakes is Raspberry Lemon. I think that no matter what the weather is outside people like to have that little taste of summer. However, in the winter raspberries are hideously expensive and when you are doing 10 dozen cupcakes at a time that makes a hit on the wallet. Enter pomegranates. I love them, I remember eating them at recess in elementary school with my friends and taking turns picking out the seeds. It was a fun treat and always brings fun memories of my childhood. An added bonus is some enterprising soul decided to make pomegranate juice and sell it at every grocery store on the planet. Well thank you very much, that makes my frosting so much easier!

Things I learned.

1. Pomegranates aren't that hard to seed once you get the hang of it.
2. Pomegranate juice makes lovely purple stains on your apron...wear one.
3. Pomegranate syrup would be delicious on waffles
4. Lemon curd should be eaten with a spoon. Always. 
5. Your microwave has an automatic sensor that can suddenly decide that what you are doing on the stove is too hot and will turn on the fan all by itself. Who knew? I just thought the microwave was possessed.

Cupcakes
1 lemon cake mix
1/3 c. milk
1/2 c. oil
4 eggs
2 tsp vanilla
1/4 tsp baking soda
1/4 c. flour
2 1/2 c. lemon curd

1. Mix cake mix, milk, oil, eggs, and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
2. Put 1/4 c. batter in cupcake liners
3. Bake at 350 for 12 minutes
4. Remove from oven and cool on wire racks
5. Core cupcakes and set aside
6. Fill with lemon curd and replace cupcake cores
7. Squish down to distribute the lemon curd.

Frosting
1 cup butter
1 tsp salt
3/4 cup pomegranate juice
2 lbs Powdered sugar
Pomegranate seeds

1. Make pomegranate syrup by boiling pomegranate juice until reduced by half. Let cool until at least room temperature. Longer if possible
2. Cream butter, vanilla and salt. 
3. Add powdered sugar and syrup. You can add additional pomegranate juice if the frosting is too thick.
4. Add a couple of drop of red food coloring to make the frosting more pink
5. Pipe onto cooled cupcakes. 
6. Decorate with pomegranate seeds

Banana Caramel Cupcakes with Caramel Buttercream

Cupcake Palooza 2016 day 6

Banana Caramel Cupcakes with Caramel Buttercream
24 cupcakes

Cupcakes
1 white cake mix
1/3 c. milk
1/2 c. oil
4 eggs
2 tsp vanilla
1/4 tsp baking soda
1/4 c. flour
1 cup mashed banana
1 tsp cinnamon

1. Mix cake mix, milk, bananas, oil, eggs, cinnamon, and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
2. Put 1/4 c. batter in cupcake liners
3. Bake at 350 for 12 minutes
4. Remove from oven and cool on wire racks

Frosting
1 cup room temp butter
2 tsp vanilla
1/2 tsp salt
2 1/2 T milk
3/4 c. caramel ice cream topping (I like Mrs. Richardson's)
2 lbs approximately powdered sugar

1. Cream butter, vanilla and salt together. 
2. Add most of the caramel topping and beat again
3. Slowly alternate adding powdered sugar and milk until everything is mixed in. Beat on high speed 2 minutes until frosting is light and fluffy.
4. Pipe onto cupcakes.
5. Drizzle remaining caramel over frosted cupcakes. You can also add a caramel to the top if desired. 

Mint Chocolate Cupcakes with Mint Buttercream

Cupcake Palooza day 5

Right about now I'm asking myself how the heck I got roped into doing this. Surely there is an easier way to win friends and influence people....and this frosting kind of reminds me of those buttercream mints you get at wedding receptions. Just for the record...

Mint Chocolate Cupcakes with Mint Buttercream
24 cupcakes

Cupcakes
1 Devils Food Cake Mix
1/3 c. milk
1/2 c. oil
1 cup sour cream
4 eggs
2 tsp pure vanilla
1/4 c. flour
1/4 tsp baking soda
1 bag Andes mint chips
1 tsp mint extract

1. Mix cake mix, milk, oil, sour cream, eggs, vanilla, and mint extract in mixer until combined. Mix on med-high speed for 2 minutes
2. Fold in Andes mint chips
3. Put 1/4 c. batter in cupcake liners
4. Bake at 350 for 12 minutes
5. Remove from oven and cool on wire racks

Frosting
1 cup room temp butter
2 tsp vanilla
1-2 tsp mint extract
1/2 tsp salt
6 T. milk
2 lbs approximately powdered sugar

1. Cream butter, vanilla and salt together. 
2. Alternate adding powdered sugar and milk until the frosting is the desired consistency. 
3. Add mint extract until the frosting is as "minty" as you want. Mine was pretty minty.
4. Add a couple of drops of green food coloring if you want green frosting. It's totally not necessary if you choose to cut it out.
5. Pipe onto cupcakes.
6. Decorate with leftover Andes mint chips, a full Andes mint or chocolate sprinkles

Cannoli Cupcakes

Cupcake Palooza 2016 Day 4

I go to Baltimore every year for work and while I'm there we always make a point to go to Vaccaro's Italian Pastry Shop. I try to get something different every time but we usually get a bunch of cannolis to go so that we can have a late night treat at the hotel. This was my attempt at recreating that dessert in a cupcake version. Not being anywhere close to an Italian grocery or specialty shop I had to improvise on the cannoli cream and I think it was pretty close. Close enough for northern Utah anyway. And yes, this is the same chocolate buttercream that has made an appearance already. I decided that if I could use the leftover frosting as I went it would make 10 dozen cupcakes a bit easier every night. And, an added bonus was that I didn't have vats of leftover frosting at the end of the 12 days.

Cannoli Cupcakes with Chocolate Buttercream
24 cupcakes

Cupcakes
1 Butter Vanilla Cake Mix
1/3 c. milk
1/2 c. oil
1 cup sour cream
4 eggs
2 tsp pure vanilla
1/4 c. flour
1/4 tsp baking soda

1. Mix cake mix, milk, oil, sour cream, eggs and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
2. Put 1/4 c. batter in cupcake liners
3. Bake at 350 for 12 minutes
4. Remove from heat and cool on wire racks
5. Core cupcakes when cool and fill with cannoli cream
6. Replace cores and squish down to distribute the cream into the cupcake

Cannoli Cream

1 cup ricotta cheese
1/3 c powdered sugar
1 tsp vanilla extract
1/3 cup mini chocolate chips

1. The night before you are making the cupcakes strain the ricotta in a cheesecloth lined strainer overnight in the refrigerator.
2. Squeeze any excess liquid from cheese
3. Puree in food processor 3-4 minutes to kind of whip it and make it lighter and fluffier
4. In mixer combine ricotta, powdered sugar and vanilla until mixed well
5. Fold in chocolate chips

Chocolate Buttercream

1 cup room temp butter
2 tsp vanilla
1/3 baking cocoa
1/2 tsp salt
2 lbs (ish) powdered sugar
A few tablespoons milk

1. Cream butter and vanilla together
2. Add cocoa and salt until butter is smooth and chocolaty
3. Alternate adding milk and powdered sugar until frosting is the consistency and sweetness you desire. 
4. Pipe onto cooled cupcakes
5. Sprinkle with chocolate sprinkles or additional mini chocolate chips

Rocky Road Cupcakes with Chocolate Buttercream

Cupcake Palooza 2016 Day 3

Mr Jiggle's favorite ice cream is Rocky Road; he could eat it every day. This is a tribute to that beloved food group.

Rocky Road Cupcakes with Chocolate Buttercream
24 cupcakes

Cupcakes

1 Dark Chocolate Fudge Cake Mix

1/3 c. milk

1/2 c. oil

1 cup sour )cream

4 eggs

2 tsp pure vanilla

1/4 c. flour

1/4 tsp baking soda

1 c. chopped almonds

1 jar marshmallow fluff

1. Mix cake mix, milk, oil, sour cream, eggs, vanilla, flour and baking soda until combined. 
2. Mix on med-high in mixer for 2 minutes
3. Fold in chopped nuts
4. Fill cupcake liners with 1/4 c. batter
5. Bake for 12 minutes at 350 degrees
6. Remove from oven and let cool on wire rack
7. When cupcakes are cool core and set aside cores
8. Fill cupcakes with a couple teaspoons of marshmallow fluff
9. Replace cake cores in cupcakes. Squish them down if you need to.

Chocolate Buttercream
1 cup room temp butter
2 tsp vanilla
1/3 baking cocoa
1/2 tsp salt
2 lbs (ish) powdered sugar
A few tablespoons milk

1. Cream butter and vanilla together
2. Add cocoa and salt until butter is smooth and chocolaty
3. Alternate adding milk and powdered sugar until frosting is the consistency and sweetness you desire. 
4. Pipe onto cooled cupcakes
5. Decorate with miniature marshmallows and additional chopped almonds

Key Lime Cupcakes with Lime Buttercream

Cupcake Palooza 2016 Day 2

Last year I tried to do lime cupcakes and it was a dismal failure. I threw away 12 dozen cupcakes that night. I've stewed about it all year long and this was what I came up with. It was a hit. The cake did stick to the liners more than other flavors because of the sugar content in the lime juice but overall, it was a success and was received well.

Key Lime Cupcakes with Lime Buttercream
24 cupcakes

Cupcakes
1 white cake mix
1/2 c. lime juice
1/2 c. oil
1 c. sour cream
4 eggs
2 tsp vanilla
1/4 tsp baking soda
1/4 c. flour
1 can key lime pie filling or lime curd

1. Mix cake mix, milk, oil, sour cream, eggs and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
2. Put 1/4 c. batter in cupcake liners
3. Bake at 350 for 12 minutes
4. Remove from oven and cool on wire racks
5. When cupcakes are cool, core and set cores aside
6. Fill cupcakes with 2 tsp of filling and replace the cake core on top. You might have to kind of squish to get it back on. That's ok.

Frosting
1 cup room temp butter
2 tsp vanilla
1/2 tsp salt
6 T lime juice
2 lbs approximately powdered sugar

1. Cream butter, vanilla and salt together. 
2. Alternate adding powdered sugar and lime juice until the frosting is the desired consistency. 
3. Add a couple of drops of green food coloring if you want green frosting. It's totally not necessary if you choose to cut it out.
4. Pipe onto cupcakes.

Chocolate Truffle Cupcakes

 Cupcake Palooza 2016 Day 1

Chocolate Truffle Cupcakes with Chocolate Buttercream
24 cupcakes

Cupcakes
1 Devils Food Cake Mix
1/3 c. milk
1/2 c. oil
1 cup sour cream
4 eggs
2 tsp pure vanilla
1/4 c. flour
1/4 tsp baking soda
24 chocolate truffles (I used Ferrero Rocher; you can do homemade if you're ambitious)

1. Mix cake mix, milk, oil, sour cream, eggs and vanilla in mixer until combined. Mix on med-high speed for 2 minutes
2. Put 1/4 c. batter in cupcake liners
3. Bake at 350 for 12 minutes
4. Remove from heat and quickly core cupcakes
5. Place truffle in cupcake and put the pan back into oven for 1-2 minutes to slightly melt the chocolate into the cake
6. Remove from oven and cool on wire racks

Chocolate Buttercream
1 cup room temp butter
2 tsp vanilla
1/3 baking cocoa
1/2 tsp salt
2 lbs (ish) powdered sugar
A few tablespoons milk

1. Cream butter and vanilla together
2. Add cocoa and salt until butter is smooth and chocolaty
3. Alternate adding milk and powdered sugar until frosting is the consistency and sweetness you desire. 
4. Pipe onto cooled cupcakes

Zupa's Chicken Enchilada Soup Taste a Like

Zupa's Chicken Enchilada Chili Soup Taste a Like

I have a really hard time going into Zupa's and plunking down $6 for a bowl of soup that I'm pretty sure I can recreate at home and feed a bunch of people for the same cost. So, this is my version of Zupa's Chicken Enchilada Soup. I combined a couple of different online recipes and after a couple of versions am now calling it my own.

Zupa's Chicken Enchilada Chili a'la Jiggle
serves 6-8

2 cups cooked chicken breast shredded or diced into small pieces
1 can red enchilada sauce
1 can green enchilada sauce
1 can cream of chicken soup
15 oz tomato sauce
4 oz can green chiles
1 12 oz bag frozen white corn
1 T. minced garlic
2 T. chili powder
1 tsp cumin
1/4 tsp back pepper
1/2 cup sour cream
Cheese for garnish

Add all ingredients except sour cream to crock pot. Let come to temp and cook on low a couple of hours. 15 minutes before serving add sour cream. Serve with cheddar cheese and tortilla strips.

*Chicken broth to thin to desired consistency.

1 15 oz can Cannelini beans, rinsed and drained

Caramel Macadamia Nut Cheesecake

I saw a recipe for this cheesecake on the internet somewhere...somewhere being the critical word here and immediately decided that I needed to make it. So, I diligently printed it out and stuck it in my purse so that I would have it when I went to the store to pick up the ingredients. Fast forward a couple of days, or a week, and I am at the store today ready to shop and I look in my bag and what should I find? No recipe. Not a tattered full sheet, not a scrunched up half sheet, not a crumpled sticky note even, a big fat nothing where that recipe should be. So, because I hate being that person that stands in the aisle of the grocery store surfing the web and clogging up good cart space I decided to wing it. I've done cheesecake before and I've made caramel sauce before so surely I can figure this out, right?

This is what happened when I combined recipes in my repertoire and the picture in my head from the missing one I printed out. Not bad at all I say. Not bad at all. And, I got to lick the caramel sauce spoon. Bonus!

Caramel Macadamia Nut Cheesecake
10 inch cheesecake

Cheesecake
1 1/2 cups graham cracker crumbs
1/4 c. sugar
6 T. melted butter
3 bricks cream cheese
1/2 c. sugar
2 tsp vanilla extract
4 eggs

1. Preheat oven to 325 degrees. Prepare springform pan with parchment and foil. Spray lightly with non stick spray.
2. Mix 1/4 c. sugar, cracker crumbs and melted butter together until a crumbly consistency. Press into bottom and slightly up the sides of your pan.
3. Beat cream cheese, 1/2 c. sugar, and vanilla extract together until smooth.
4. Add eggs one at a time beating until smooth.
5. Pour batter over the graham cracker crust and gently place in oven.
6. Bake for 60-70 minutes. The cake will puff up but is done when a toothpick inserted in the center comes out clean. Let cool in pan to room temperature and refrigerate for a couple of hours before removing from pan.

Toasted Macadamia Nuts
1 c. Macadamia nuts

1. Put nuts on a baking sheet covered with foil.
2. Bake in 325 degree oven for approximately 15 minutes. (really I am guessing on time, I just let it go until the nuts smelled toasty)
3. Remove from oven and let cool

Caramel Sauce
1 stick butter
1 cup packed brown sugar
1/2 c. whipping cream
1 T. vanilla extract
generous sprinkle of Kosher salt

1. In saucepan over med heat mix butter, sugar, cream and vanilla together.
2. Stirring constantly bring to a boil. Cook approximately 7 minutes. I like mine a little thicker so I cooked it for 9 minutes.
3. Set aside and let cool slightly.

Remove cheesecake from pan and carefully put it on your serving plate. I swiped a dab of caramel on the plate to help keep it from sliding all over. Pour caramel over cheesecake evenly reserving a little bit to drizzle over the nuts. Sprinkle top with nuts and drizzle the rest of the caramel over the cheesecake. Refrigerate over night or until ready to serve.

Caramel Apple Cupcakes

Day 12. Hallefreakin'lujeah!

Honestly I haven't eaten these tonight but the early reviews from Randy and Bri are positive. Moist cake made with pie filling. Sort of like the muffins that you mix a cake mix and a can of pumpkin. Sort of the same idea only with eggs and apple chunks. And caramel apple pie filling is probably not NEARLY as "healthy" as pumpkin would be. Ok, it's not really the same at all but I tried. The frosting is my caramel cream cheese and that is always a winner. I'm always looking for things I can slather it on.


Caramel Apple Cupcakes
2 1/2 doz cupcakes

1 yellow cake mix
3 eggs
1 can caramel apple pie filling
1 1/2 tsp apple pie spice
1 stick butter
1 8oz brick cream cheese
1/4 c. (ish, I honestly just squirt) caramel ice cream topping
1 1/2 tsp vanilla
3-4 cups powdered sugar

1. Preheat oven to 350 and line your pan with liners.
2. Open pie filling and run a knife through the apples several times to cut them into chunks instead of the slices.
3. Mix cake mix, eggs and pie filling until well blended.
4. Fill cupcake liners with 1/4 c batter and bake for 17 minutes or until toothpick comes out clean.
5. Let cool completely.
6. Cream butter and cream cheese.
7. Add caramel and vanilla and mix well.
8. Gradually add powdered sugar mixing well until frosting is the right consistency.
9. Frost cupcakes and drizzle more caramel over the top.

Blueberry Pancake with Maple Cream Cheese

My mom made breakfast every single morning that I can remember growing up. This wasn't a granola bar or dry cereal kind of breakfast, it was eggs and bacon and pancakes. Now, I always preferred waffles to pancakes but if there was any kind of berry involved I was all for pancakes. As a kid we had mostly huckleberries but one of my favorite books when I was little was "Blueberries for Sal" so I could pretend those huckleberries were blueberries. And in my imagination I could hear those berries hitting the bottom of the bucket of the person that picked them. "Kaplink, kaplank, kaplunk". Anyway these definitely brought those memories back as I was taste testing the batter and frosting.

These cupcakes are really rich, like it's a good thing that they aren't oversized rich. The maple cream cheese frosting is delicious and the bacon is the perfect garnish. The saltiness helps cut the sweetness of the frosting and really ties the cupcake together with that breakfast for dessert taste.

Blueberry Pancake with Maple Cream Cheese Frosting
2 1/2 doz cupcakes

Cake:
1 box white cake mix
1/2 c. oil
1 c. buttermilk
3 eggs
1 T. vanilla
1 T. apple pie spice
3/4 c. sour cream
1 12 oz bag frozen blueberries

Frosting:
1 stick butter
1 8 oz cube cream cheese
1 T. maple flavoring
3-4 c. powdered sugar

Bacon for garnish

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix and apple pie spice  into a bowl and set aside.

3. In a large bowl, combine  eggs, oil, sour cream, buttermilk and vanilla extract.

4. Stir in cake mix and spices.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.

6. Frosting: Beat butter and cream cheese. Add maple flavoring and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.

7. Pipe onto cooled cupcakes

8. Garnish with a piece of bacon.

Pumpkin Snickerdoodle Cupcakes

Day 8. These have been on my list of treats to make for a while. I love anything pumpkin and the minute it starts to get cooler I'm thinking about pumpkin cake, cookies and bread. These were made from the recipe at yourcupofcake.com. I made no changes and mine aren't as pretty as hers but they still taste pretty darned good. I'll definitely do them again.

Pumpkin Snickerdoodle Cupcakes

Cake:

1 box yellow or white cake mix (you can use Spice mix and omit spices)

1 Tbsp. pumpkin pie spice

1 tsp. cinnamon

15 oz. pumpkin puree

3 eggs

1/2 C. applesauce or oil

1/3 C. milk

2 tsp. vanilla extract

6 Tbsp. butter, melted

1/4 C. sugar

1 Tbsp. cinnamon

Cinnamon Sugar Cream Cheese Frosting:

1/2 C. butter, softened

8 oz. cream cheese

1 1/2 tsp. cinnamon

2 tsp. vanilla extract

3 1/2 - 4 1/2 C. powdered sugar

Extra cinnamon and sugar for decoration

1. Preheat oven to 350 degrees and line pans with cupcake liners.

2. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.

3. In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.

4. Stir in cake mix and spices.

5. Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.

6. Place your melted butter in a small bowl.

7. Combine sugar and cinnamon in another small bowl.

8. Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that "snickerdoodle" look.

9. Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.

10. Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top

Banana Cream Pie Cupcakes

Day 7 and I'm too tired to expound on this one except to say the banana cream is fab.u.lous and I may have just squirted it into my mouth straight from the piping bag when I was done doing the cupcakes...Maybe. Possibly. Probably.

Chocolate Banana Cream Pie Cupcakes
Your Cup of Cake

Chocolate Banana Cake:

1 box Devil's Food cake mix

3 eggs

1/2 C. oil

3 bananas, mashed

1/2 C. milk or buttermilk

1/4 C. sour cream or plain yogurt (optional)

2 tsp. vanilla extract

Chocolate Buttercream:

1 C. butter, softened

1/2 C. unsweetened cocoa powder

2 tsp. vanilla extract

3 Tbsp. milk

3-4 C. powdered sugar

Banana Cream Filling:

1 small pkg. banana cream instant pudding mix (jello mix)

2 C. heavy whipping cream

1. Preheat oven to 350 degrees and line pan with cupcake liners.
2. In a large bowl, combine eggs, oil, bananas, milk, sour cream and vanilla extract until smooth.
3. Stir in cake mix until smooth.
4. Fill cupcake liners 3/4 full and bake for 16-22 minutes or until an inserted knife comes out clean.
5. Chocolate Buttercream: Beat butter until smooth. Add cocoa, vanilla and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency.
6. Filling: Using a whisk attachment on your Kitchen Aid or hand mixer, whip cream and pudding mix until stiff peaks form.
7.  To Assemble: Pipe a ring of chocolate buttercream around the edge of the cooled cupcakes. Then use a food scoop or a spoon to place the filling in the middle.

Pineapple Cream Cupcakes

Day 6, I think. I've lost count. These are a little bit of summer in this super frozen month. I followed the recipe on Your Cup of Cake pretty darned close. The only variation I made was I added pineapple juice to the frosting and because I didn't have actual crushed pineapple I zapped a can of tidbits in the blender and used that instead. It appears to have worked just fine.

Pineapple Cream Cupcakes
adapted from Your Cup of Cake
2 1/2 doz cupcakes\

Pineapple Cake:

1 box yellow cake mix

1/3 C. melted butter, cooled

3 eggs

1 1/4 C. crushed pineapple with juice

3 tsp. vanilla extract

Cream Cheese Frosting:

1/2 C. butter, softened

8 oz cream cheese, softened

2 T. pineapple juice

1 tsp. vanilla extract

3-4 C. powdered sugar

Maraschino Cherries for decoration

1. Preheat oven to 350 degrees, line pans with liners2. combine butter, eggs, pineapple, and vanilla extract3. Stir in cake mix and blend until smooth4. Fill cupcake liners with 1/4 c. batter and bake for 15-17 minutes5. Cream butter and cream cheese until smooth. Add vanilla and pineapple juice. Gradually add powdered sugar until you reach your desired consistency. Pipe onto cupcakes6. Top with sprinkles and a cherry. Pretend it's summer outside :)

Raspberry Lemonade Cupcakes

Day 5. Raspberry Lemonade Cupcakes. My most requested cupcake never mind the time of year. These didn't get the pretty raspberries on top as it is December and they are expensive like gold but the pink sprinkles are pretty too.

The original post was for a scratch lemon cake. Tonight I used lemon cake mix as my base instead. I have a much more consistent result if I start with a mix and then add stuff to it. When I'm baking in bulk it's the only way to go. I also used the leftover raspberry Jello to flavor the frosting.

Raspberry Lemonade Cupcakes
2 1/2 doz cupcakes

1 lemon cake mix
3 eggs
1/2 c. oil
1 c. buttermilk
3/4 c. sour cream
1 1/2 tsp lemon extract

Raspberry Lemonade Frosting

1 stick butter
1 8 oz cube cream cheese
3-4 cups powdered sugar
2-3 T. Milk
1 tsp lemon extract
1 tsp vanilla extract
1 T. raspberry Jello

1. Preheat the oven to 350 degrees
2. Mix cake mix with eggs, oil, buttermilk, sour cream and lemon extract
3. Stir until smooth
4. Fill cupcake liners with 1/4 c. batter and bake for 15-17 minutes
5. Cream butter and cream cheese
6. Add extracts and Jello and mix well
7. Gradually add powdered sugar and milk until right consistency
8. Beat until fluffy. Frost cupcakes.